Ingredients
5 teaspoons white balsamic vinegar
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 heads butterhead lettuce, washed and dried
6 radishes, trimmed and thinly sliced
1 large carrot, peeled and cut into thin strips
2 ounces alfalfa sprouts
Preparation
In a large bowl, whisk together vinegar and oil; season with salt and pepper.
Tear lettuce into bite-size pieces and add to bowl along with radishes and carrots. Toss; season with salt and pepper.
Divide salad equally among four plates and top each with sprouts. Serve immediately.
